Save A vibrant, all-in-one Tex-Mex inspired meal featuring juicy spiced chicken, roasted vegetables, and all your favorite burrito toppings prepared on a single sheet pan for easy cleanup.
I loved making these sheet pan chicken burrito bowls for busy weeknights when I wanted something filling and tasty without spending hours cleaning up. Everyone picks their favorites, and the bold flavors always satisfy a crowd.
Ingredients
- Boneless, skinless chicken breasts: 1 lb (450 g), cut into bite-sized pieces
- Olive oil: 2 tbsp for marinade and drizzling vegetables
- Chili powder: 2 tsp, adds a smoky kick
- Ground cumin: 1 tsp, classic Tex-Mex flavor
- Smoked paprika: 1 tsp, for depth
- Garlic powder: 1/2 tsp, savory note
- Onion powder: 1/2 tsp
- Salt: 1/2 tsp, plus extra to taste
- Black pepper: 1/4 tsp
- Lime juice: Juice of 1 lime, for tang
- Red bell pepper: 1 large, sliced
- Yellow bell pepper: 1 large, sliced
- Red onion: 1 medium, sliced
- Cherry tomatoes: 1 cup (170 g), halved
- Black beans: 1 can (15 oz/425 g), drained and rinsed
- Corn kernels: 1 cup (150 g), fresh, frozen, or canned
- Cooked rice: 2 cups, white, brown, or cauliflower rice for serving
- Shredded lettuce: 1 cup
- Cheddar or Monterey Jack cheese: 1/2 cup, shredded
- Salsa or pico de gallo: 1/2 cup
- Sour cream or Greek yogurt: 1/4 cup
- Avocado: 1, sliced
- Fresh cilantro: Chopped, for garnish
- Lime wedges: For serving
- Tortilla chips or warm tortillas: Optional
Instructions
- Prepare Sheet Pan:
- Preheat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
- Marinate Chicken:
- Combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and lime juice in a mixing bowl. Add chicken pieces and toss to coat well.
- Arrange Ingredients:
- Place chicken on one side of the sheet pan. Arrange sliced bell peppers, red onion, cherry tomatoes, black beans, and corn on the other side in an even layer. Drizzle vegetables lightly with olive oil and sprinkle a pinch of salt and pepper.
- Roast:
- Roast in oven for 25 to 30 minutes, stirring vegetables halfway through, until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and slightly charred.
- Prepare Toppings:
- While chicken and vegetables roast, get rice and toppings ready.
- Assemble Bowls:
- Divide rice between four bowls. Add roasted chicken and vegetables. Top with black beans, corn, lettuce, cheese, salsa, sour cream, avocado slices, cilantro, and lime wedges. Serve with tortilla chips or warm tortillas if desired.
Save These burrito bowls quickly became a family favorite because we could each add our own toppings. There's always laughter and smiles around the table!
Serving Suggestions
Try topping bowls with sliced jalapenos or a dash of hot sauce for an extra spicy kick. Pair with a simple green salad or chips and salsa for a complete meal.
Substitutions
Swap chicken for tofu or shrimp. For a lower carb option, serve with cauliflower rice or quinoa instead of regular rice.
Allergen Information
Contains dairy (cheese, sour cream or Greek yogurt). May contain gluten if serving with flour tortillas or certain chips. For gluten-free, use GF tortillas or omit. Always check packaged ingredients for hidden allergens.
Save This flexible recipe is a real time-saver and perfect for meal prep. Make extra for delicious lunches all week!
Recipe Questions
- → Can I substitute chicken with other proteins?
Yes, tofu or shrimp can be used as alternatives. Adjust cooking times accordingly to ensure proper doneness.
- → How do I keep the vegetables from getting soggy?
Roast vegetables at a high temperature and spread them evenly on the sheet pan to allow proper caramelization and prevent steaming.
- → Is it possible to make this dish gluten-free?
Absolutely, by choosing gluten-free tortillas or serving without chips, this dish can easily accommodate gluten-free diets.
- → How can I add extra heat to this dish?
Incorporate sliced jalapeños, a dash of hot sauce, or extra chili powder to enhance the spiciness to your preference.
- → What is the best rice option to serve with this?
White, brown, or cauliflower rice all pair well, depending on dietary needs and flavor preferences.
- → Can leftovers be stored and reheated?
Yes, leftovers keep well refrigerated for up to three days. Reheat thoroughly before serving.